1

votes

Hack my meatballs

Answered on August 19, 2014
Created April 26, 2011 at 1:30 PM

Hello,

this is the reciep i have been tinkering with:

1 teaspoon salt, ?? teaspoon pepper, 1 teaspoon mentha, 1 egg, 400 grams minched meat, 1 onion, 5 spoons olive oil,

and 150 grams breadpowder --> needs to be replaced with something

This is what i have tried so far:

quinoa --> tastes bad, not paleo

oatmeal powder--> not paleo

nothing --> eggs are poored out, poor consistency

hemp seed powder --> works, but not sure if its good from a health perspective and tastes strange

coconut flour --> have not tested yet, tell me if u know how it keeps the liquid inside

Does anyone have some further suggestions? Should be something that keeps the eggs and olive oil from pooring out when the meatballs are in the owen.

Thank you

7e746be2f0e550a8cd7df881322ae705

(18701)

on May 13, 2011
at 06:19 PM

Sweet! I am actually making them tomorrow. I am so impressed your little guy eats them. My daughter would roll her eyes at me and then order the hot lunch!

Medium avatar

(12379)

on May 13, 2011
at 05:46 PM

mmmm I made these this week - they are great - and go in my little guys lunch so easy! thanks for the great recipe it's a keeper!

7e746be2f0e550a8cd7df881322ae705

(18701)

on April 26, 2011
at 04:46 PM

Sounds delish Kent!

84666a86108dee8d11cbbc85b6382083

(2399)

on April 26, 2011
at 04:38 PM

Macadamia oil instead of olive oil.

98bf2ca7f8778c79cd3f6c962011cfdc

(24286)

on April 26, 2011
at 04:27 PM

Yes I often use the almond meal left over from making almond milk for meatballs/meatloaf and it works well.

98bf2ca7f8778c79cd3f6c962011cfdc

(24286)

on April 26, 2011
at 04:26 PM

You would want to cook the rice first but rice can work very nicely.

7fe8a2293e09cbb699de4510e89e8e82

(40)

on April 26, 2011
at 04:14 PM

Using the beef/veal/pork mixture makes for a great juicyness.

A968087cc1dd66d480749c02e4619ef4

(20436)

on April 26, 2011
at 04:04 PM

My wife makes my meatloaf with crushed pork rinds instead of breadcrumbs and I like it a lot! If you can find them cooked in lard, it's practically paleo (except for being deep fried).

07ca188c8dac3a17f629dd87198d2098

(7970)

on April 26, 2011
at 04:01 PM

Notice that the recipe can be very easily halved for less gargantuan proportions :)

Af1d286f0fd5c3949f59b4edf4d892f5

(18452)

on April 26, 2011
at 03:11 PM

oh yah? it doesn't turn into a slimy glob?

77877f762c40637911396daa19b53094

(78417)

on April 26, 2011
at 03:07 PM

Flax is also a phytoestrogen. Best to avoid.

0fd24d837dbad54740f53cc5f72068a0

(285)

on April 26, 2011
at 02:53 PM

I've done this with cooked rice that I pulsed in the blender. I works good enough.

7e746be2f0e550a8cd7df881322ae705

(18701)

on April 26, 2011
at 02:50 PM

Yes, they do! I love that I make them in the muffin pan too, I actually don't spray the tin, I use coconut oil and they pop right out. They are extra yummy if you add some cheese inside!

Medium avatar

(12379)

on April 26, 2011
at 02:35 PM

those sound delicious! thanks for the recipe! do they freeze well?

Af1d286f0fd5c3949f59b4edf4d892f5

(18452)

on April 26, 2011
at 02:04 PM

flax meal should not be mixed with high heat. way too much pufa (incl omega3). and I don't personally eat it regardless of heat, as it's the kind of omega3 that your body has to convert.

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11 Answers

1
07ca188c8dac3a17f629dd87198d2098

(7970)

on April 26, 2011
at 04:00 PM

Here's the exact recipe I used last night, for a giant batch of about 35 hearty meatballs:

  • 1lb grass fed ground beef
  • 1lb grass fed ground veal
  • 1lb ground pork
  • 1 cup grated parmesan
  • 2 pastured eggs
  • 2T parsley
  • 2T italian seasoning

I mixed everything together, formed them into balls, and baked them on cookie sheets for about 20 minutes at 350, and then raised the temperature to 425 for another 8 minutes. (350 probably wasn't hot enough :)

My wife said they were my best yet. And juicy. And my 3 year old had two! (A record for him).

7fe8a2293e09cbb699de4510e89e8e82

(40)

on April 26, 2011
at 04:14 PM

Using the beef/veal/pork mixture makes for a great juicyness.

7e746be2f0e550a8cd7df881322ae705

(18701)

on April 26, 2011
at 04:46 PM

Sounds delish Kent!

07ca188c8dac3a17f629dd87198d2098

(7970)

on April 26, 2011
at 04:01 PM

Notice that the recipe can be very easily halved for less gargantuan proportions :)

1
C491ff8ce20d5c17f8f7ff94392a9570

(1617)

on April 26, 2011
at 02:43 PM

Grated carrots or minced mushrooms work pretty well as a binder too.

1
7e746be2f0e550a8cd7df881322ae705

on April 26, 2011
at 02:04 PM

I make meatball "muffins" in a muffin tin, so it makes some pretty big muffins. I don't use any filler or oil at all. I do use a mixture of ground beef and turkey, but you could use all ground beef.

* 20 oz Fresh Grassfed Ground Beef
* 16 oz Ground Turkey
* 1 medium Zucchini - Raw
* 2 cups Organic Fire Roasted Diced Tomatoes
* 2 Egg

Directions

Preheat oven to 350 degrees.

Grate Zuchinni.

Mix together meats, zuchinni, egg whites, and strained tomatoes.

Mix in any additional seasonings (salt, pepper, garlic).

Spray 18 muffin tins. Using an ice cream scoop, divide mixture into 18 cups.

Bake for 25-30 minutes.

7e746be2f0e550a8cd7df881322ae705

(18701)

on April 26, 2011
at 02:50 PM

Yes, they do! I love that I make them in the muffin pan too, I actually don't spray the tin, I use coconut oil and they pop right out. They are extra yummy if you add some cheese inside!

Medium avatar

(12379)

on April 26, 2011
at 02:35 PM

those sound delicious! thanks for the recipe! do they freeze well?

7e746be2f0e550a8cd7df881322ae705

(18701)

on May 13, 2011
at 06:19 PM

Sweet! I am actually making them tomorrow. I am so impressed your little guy eats them. My daughter would roll her eyes at me and then order the hot lunch!

Medium avatar

(12379)

on May 13, 2011
at 05:46 PM

mmmm I made these this week - they are great - and go in my little guys lunch so easy! thanks for the great recipe it's a keeper!

0
0d50f54d2c57d74806be35d916f8dc74

(634)

on April 26, 2011
at 03:17 PM

I remember seeing a recipe somewhere that used a little uncooked white rice for binder. I'm assuming the rice must cook along with the meatballs.

98bf2ca7f8778c79cd3f6c962011cfdc

(24286)

on April 26, 2011
at 04:26 PM

You would want to cook the rice first but rice can work very nicely.

0
19f284f6a288385785998c9abe851d5b

on April 26, 2011
at 02:58 PM

I've grounded up almonds in a food processor to replace the breadcrumbs in meatballs. It's pretty darn good. Make sure you sift it, you don't want to crunch down on a big pieces.

Also, for the mixture to work without anything. You have to leave out the egg. And just add a tsp or so of melted coconut oil/lard as a fat to bind the ingredients.

98bf2ca7f8778c79cd3f6c962011cfdc

(24286)

on April 26, 2011
at 04:27 PM

Yes I often use the almond meal left over from making almond milk for meatballs/meatloaf and it works well.

0
46ee2f7d91719ecfe691a0c2a6da7034

(148)

on April 26, 2011
at 02:39 PM

I tried using Great Lakes Gelatin instead of bread crumbs last time and it seemed to work fine. To 1 lb ground beef, I use 1 clove garlic, 1 egg, some grated pecorino romano cheese, chopped fresh Italian parsley, and gelatin. I think I dissolved the gelatin.

0
1782d30686af4ba678be244f7027da3a

on April 26, 2011
at 02:36 PM

almond meal works well. Arrowroot powder is a good binder. Sometimes I sprinkle about a quarter teaspoon of gelatin on the eggs and let it sit in a bowl for 5 mins....

0
Af1d286f0fd5c3949f59b4edf4d892f5

(18452)

on April 26, 2011
at 02:08 PM

Have you tried using white rice flour or non GMO potato starch? My brother made biscuits with white rice flour and said they were good. Completely benign starch powder with no gluten, no antinutrients, just a few carbs.

Af1d286f0fd5c3949f59b4edf4d892f5

(18452)

on April 26, 2011
at 03:11 PM

oh yah? it doesn't turn into a slimy glob?

0fd24d837dbad54740f53cc5f72068a0

(285)

on April 26, 2011
at 02:53 PM

I've done this with cooked rice that I pulsed in the blender. I works good enough.

0
E7be2ce38158357f5dacae07b43d1b29

on April 26, 2011
at 01:50 PM

Flax meal is probably what I would use, but there is some debate about it in relation to omega-6 from what I understand. I like Carl_Stawiki's idea about dried mushrooms, although they really need a lot of liquid and can often be tough in my experience. Dried chopped onion (or dried bell peppers if you have/can get them - I've seen them freeze dried on Amazon and ebay) might be good for absorbing liquids, too.

Af1d286f0fd5c3949f59b4edf4d892f5

(18452)

on April 26, 2011
at 02:04 PM

flax meal should not be mixed with high heat. way too much pufa (incl omega3). and I don't personally eat it regardless of heat, as it's the kind of omega3 that your body has to convert.

77877f762c40637911396daa19b53094

(78417)

on April 26, 2011
at 03:07 PM

Flax is also a phytoestrogen. Best to avoid.

0
Ef9f83cb4e1826261a44c173f733789e

on April 26, 2011
at 01:45 PM

I know coconut flakes sop up liquid pretty well, so coconut flour should be ok. One of these days I want to test ground dried mushrooms for such applications.

0
590987831dd6f6542829e69bb9ea6a48

(508)

on April 26, 2011
at 01:43 PM

I have been making my meatball recipe which sounds similar to yours, leaving out the bread crumbs, and using 1 Tablespoon of coconut flour to 1 pound of ground beef. It worked well at holding in the juices.

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